Cheese and creamy cream based on Chantilly
8 servings
15 minutes
A two-in-one recipe. The base is whipped cream, or Chantilly cream, into which mascarpone is then mixed to add volume, density and an interesting cheese shade. Chantilly is actually a cream for beginners , you just need to whip the cream with the addition of sugar or powdered sugar. To prevent anything from separating or flowing, the cream should be fatty (from 33%) and very cold. It is also better to take the cheese out of the refrigerator, you can put it in the mixer bowl either immediately, together with the cream, or, since it is easier to whip the cream alone, mix it into the cream at the very end.
1
Whip the cream with powdered sugar until stiff peaks form — start at a low mixer speed and gradually increase to maximum.
- Heavy cream 35% fat: 200 ml
- Icing sugar: 75 g
2
Once the cream holds on the whisk, it is whipped enough. It's important not to overwhip the cream! Otherwise, the cream will separate.
3
Carefully mix the cream with the cheese using a paddle attachment on the lowest speed, trying to maintain the airiness.
- Heavy cream 35% fat: 200 ml
- Mascarpone cheese: 250 g
